date:Apr 25, 2014
Ingredients
2 bunches Hatters Golden Beets, trimmed, scrubbed, very thinly sliced lengthwise
5 tablespoons extra-virgin olive oil
4 skinless salmon fillets (about 180g each)
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh tarragon, finely chopped
3 tablespoons finely chopped shallots (about 2 medium)
1 tablespoon fine lemon zest
1/4 cup fresh lemon juice
Method
1. Preheat the oven to 235C (215C fan